SoGood Pastry Magazine #16

December 11, 2016

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3 minute read

Today I received the release of SoGood Magazine. I couldn’t believe that I would be in So Good among world-class professionals, and I still can’t believe that my cake is on the cover! It’s unbelievable and this is a great event for me. Don’t miss this amazing magazine with lots of recipes and photos from the best professionals, and me among them 🙂

It’s so unusual to see my works on the pages. A year ago, I couldn’t even think, that I would be there. It’s a top-level magazine with top chefs, amazing creations, beautiful photos, new recipes and techniques! There are many chefs there, whom I greatly admire and dream just to see them Gabriele Riva, Frank Haasnoot, Francisco Migoya, Emmanuele Forcone, Michel Willaume, Jeanpaul Hevin… So it’s unusual for me to see myself among them. I’m grateful to the editorial board for their trust and interest! Thank you Tetyana Verbytska for your advice.

Alberto Ruiz : Six from France, three Americans, three Spaniards, two Japanese, a Ukrainian, a Lithuanian, an Israeli and a Palestinian, one Argentinian, an Italian, a Swede, a Puerto Rican living in Miami, an Italian in New York, and a Dutchman in Hong Kong. These are the protagonists of so good .. magazine # 16. Why do we emphasize the nationality of these chefs? Well, to make perfectly clear that that is precisely the least important aspect of their characteristics. In other words, we are interested in haute pâtisserie where can find it, and it is a real pleasure to see that in San Francisco, Tel Aviv, Tokyo and Buenos Aires there are those who speak the same language, the language of sweet cuisine d’auteur; sensitive, traditional or creative, but exquisitely prepared and presented.

We conclude with an interesting study between science and pastry by five pastry chefs, Ruben Álvarez, Ramon Morató, Josep Maria Ribé, Enric Rovira, and Jaume Biarnes, and two scientists from the prestigious Alicia Foundation, the chemist Pere Castells and food technologist Ingrid Farré.

And let’s not forget the more than 80 suppliers that are committed to so good .. magazine as an excellent showcase for promoting their products, and as in the case of the chefs, regardless of their origin, use pastry as a common language.